🇩🇪 Germany · Food
Flammkuchen (Alsatian Savory Tart)
By eatmundo · July 6, 2026
🇩🇪 DEOriginating from Alsace, Flammkuchen is a delightful thin-crust savory tart, often enjoyed in Germany's southwestern regions. It features a crispy dough base generously spread with crème fraîche, topped with thinly sliced onions and savory smoked bacon, then baked to perfection in a scorching hot oven. A rustic and utterly delicious alternative to pizza!
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Dough: In a large bowl, combine 250g wheat flour, 0.5 teaspoon dry yeast, and 0.5 teaspoon salt. Gradually add 125ml lukewarm water and 1 tablespoon olive oil. Knead for 5-7 minutes until a smooth, elastic dough forms. Cover the bowl with a clean cloth and let it rest in a warm place for 20-30 minutes.
- 2
Preheat Oven and Prepare Topping: Preheat your oven to its highest setting (220-250°C / 430-480°F), ideally with a pizza stone if you have one. Thinly slice 2 medium onions into very fine rings. Dice 150g smoked bacon into small lardons.
- 3
Roll Out the Dough: Divide the rested dough into two equal portions. On a lightly floured surface, roll out each portion as thinly as possible into a rectangle or oval shape (about 30x40 cm / 12x16 inches). The thinner the dough, the crisper the Flammkuchen. Transfer the dough to parchment-lined baking sheets.
- 4
Spread Crème fraîche: Evenly spread 100g of crème fraîche (or sour cream) over each rolled-out dough rectangle, leaving a small border around the edges. Season lightly with salt and freshly ground black pepper.
- 5
Arrange Toppings: Distribute half of the thinly sliced onions and half of the diced bacon evenly over the crème fraîche on each Flammkuchen. Ensure the toppings are spread out well for even cooking.
- 6
Bake: Carefully slide the baking sheets into the preheated oven. Bake for 8-12 minutes, or until the edges of the Flammkuchen are golden brown and crispy, and the bacon is cooked. Keep a close eye on it, as high-heat baking is quick.
- 7
Serve Immediately: Remove the hot Flammkuchen from the oven. Slice into generous pieces and serve immediately. It's best enjoyed piping hot, perhaps with a glass of crisp white wine.
Frequently Asked Questions
How thin should the dough be rolled for an authentic Flammkuchen?+
For the characteristic crispy base, roll the dough extremely thin, almost translucent, similar to a very thin pizza crust.
Can I substitute crème fraîche, and if so, with what?+
Yes, full-fat sour cream or a mix of sour cream and cream cheese (2:1 ratio) can be used, though the texture might be slightly denser than traditional crème fraîche.
What type of bacon is traditionally used for Flammkuchen?+
Traditionally, small cubes or thin strips of smoked belly bacon (lardons) are used. Avoid overly streaky American-style bacon, which can be too greasy.
How should the onions be prepared for optimal taste and texture?+
Slice the onions very thinly, ideally into paper-thin half-moons. This ensures they soften and slightly caramelize quickly during baking without overpowering the dish.
🇩🇪 DEMundo Match
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